Serves: 4
Total Calories: 341
TO MAKE THE PASTE: In a small bowl whisk together the paste ingredients.
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Loosen the chicken skin gently with your fingers and spread some of the paste under the skin on the breast and legs (see REFERANCE & APPENDIX, _Boosting The Flavor Before You Grill). Brush the remaining paste over the outside of the skin and on the inside of the cavity. Tuck the wing tips behind the wing joints and tie the legs together. Place the chicken on a plate, cover, and refrigerate for 2 to 4 hours.
Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180ºF in the thickest part of the thigh, 1 1/4 to 1 1/2 hours. Check after 45 minutes if the chicken is browning too quickly, cover with a piece of aluminum foil and finish grilling. Transfer to a platter, loosely cover with foil, and allow to rest for about 10 minutes before carving. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Achiote Roast Chicken recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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